On stone-boiling technology in the Upper Paleolithic: behavioral implications from an Early Magdalenian hearth in El Mirón Cave,Cantabria, Spain

Stone boiling is one of the principal cooking methods used by hunter-gatherer societies. The present paper proposes behavioral and organizational inferences as to how stone boiling was incorporated into hunter-gatherer subsistence practices through an examination of a shallow-basin hearth in an Early Magdalenian level (c. 15,500 ¹⁴C B.P.) of El Mirón Cave, Cantabria (northern Spain). Exploratory analysis of spatial patterns of archaeological remains (bones, lithic artifacts, and fire-cracked rocks) and use-life analysis of fire-cracked rocks demonstrate that the hearth was used and maintained during visits of humans who preyed mainly on ibex and red deer near the site. The relative accessibility of these ungulates and cost-induced technology of stone boiling suggest the implication that stone boiling was employed to maximize the energy and nutrition obtained from carcasses of these game taxa under the circumstance of resource intensification.     

Crystallographic and structural transformations of sedimentary chalcedony in flint upon heat treatment

The early occurrence of intentional heat treatment of silica rocks has recently become a key element in the discussion about the cultural modernity of prehistoric populations. Lithic vestiges are the only sources that remain of this process and the understanding of the material’s properties and transformations are essential for reconstructing the conditions and parameters applied during heat treatment. Several models of the structural transformations upon heating have been proposed in the current literature. These models are often contradictory and do not account for the most recent structural and mineralogical data on chalcedony. In order to propose a new model, we elaborated an experimental procedure and applied different techniques involving infrared spectroscopy, solid state NMR, X-ray diffraction and electron microscopy. The results show that the major transformation to happen is the loss of silanole (SiOH) and the creation of new Si-O-Si bonds according to the reaction: Si?OH HO-Si → Si-O-Si + H₂O. This reaction starts between 200 °C and 300 °C and causes an increase in the hardness of the rocks. The maximal annealing temperature and the ramp rate are the functions of the ability of the structure to evacuate newly created H₂O and depend on the size of the specimen and the volume of its porosity. These results also show that the annealing duration at maximum temperature can be relatively short (<50 min) for a sufficiently large amount of transformation to be accomplished.     

New field and geochemical evidence from vitrified forts in South Morar and Moidart,NW Scotland: further insight into melting and the process of vitrification

New field and laboratory work has been carried out on two vitrified forts, Rhubh Aird Ghamhsgail near Arisaig and The Torr near Acharacle. Fieldwork confirms that both are constructed from rubble largely comprising local psammitic Moine Supergroup rocks and that their walls are relatively well preserved with large portions of vitrified material remain, particularly at The Torr, where remnants of up to four courses of stone facing occur. The preserved wall fills comprise mostly psammitic rubble set in a dark brown, vesicular, glassy to aphanitic matrix that in many places preserves evidence of downward flow. Conventionally, vitrification is explained through combustion of timber interlacing within the walls leading to melting that has been modelled in the granite system. However, considering Iron Age smelting technology, this leads to problems in obtaining high temperatures (≥1000 °C) over tens of metres of wall length. Geochemical analysis of the vitrification indicates that modelling the melting within the granite system is incapable of providing a partial melt matching the composition of vitrification. At The Torr, pelite fragments have been found near the base of the wall where partial melt occurs as black bubbles. In these fragments it appears that micas (largely biotite) have formed the melt via the reaction biotite + quartz = sanidine + orthopyroxene + liquid which takes place at temperatures c. 850 °C. Quench crystals in the melt include orthopyroxene, plagioclase, spinels, ilmenite, magnetite, anatase and apatite confirming that it was not a granite melt. These melted fragments are found next to material with biotite that, superficially, appears unmelted, suggesting that some of the heating took place perhaps away from the edifice and unmelted residue was utilised as part of the rubble fill, suggesting that in situ partial melting of the rubble is unlikely. However, in other parts of the edifice heat affected, yet unmelted, fragments are dominant. The new evidence indicates that vitrification occurred at lower temperatures than previously modelled and thus the melts could have been achieved more easily than previously thought.     

Sorting the butchered from the boiled

Is it possible to identify cooked, rather than burnt, bone? Mild heating (≤100 °C,1 h) – typical of cooking – does not lead to detectable changes in any biochemical parameter of bone yet measured. If it is only possible to detect charred bone, how is it possible to detect cooking in the archaeological record? In a previous paper (Koon et al., 2003, J. Arch. Sci.), we used a Transmission Electron Microscopy (TEM) based approach to investigate changes in the organization of the bone protein, collagen, as it is heated, using bone from heating experiments and short term burials. The work revealed that mineralized collagen, despite requiring aggressive treatment to gelatinise the protein (e.g. 90 °C, 240+ h), readily accumulates minor damage. We believe that the presence of mineral matrix stabilises the collagen enabling the damage to accumulate, but preventing it from causing immediate gelatinisation. Once the mineral is removed, the damage can be observed using appropriate visualization methods.     

Morphological,chemical and physical changes during charcoalification of wood and its relevance to archaeological contexts

Wood exposed to a heat source can be transformed into charcoal if subject to conditions of carbonisation (in the absence of air) or charring (in restricted air). Charcoal recovered from archaeological sites can yield fundamental information to our understanding of human economic and cultural development over time and (ecological) setting. This work describes the morphological (anatomy, degree of shrinkage), physical (reflectance) and chemical (elemental, molecular composition) properties of charcoal in relation to heat source and wood variables. In this study charcoal and charcoal fuel were experimentally produced whereby temperature (160–1200 °C), time of exposure (2–1440 min), heating rate (high and low) and wood type (angiosperm and conifer) were varied. The results show that charcoal, often described as an inert, black material, has different chemical and physical properties in relation to the investigated variables. By using these different properties it is possible to distinguish between the different types of fires (domestic and industrial) exploited by humans in the past. Morphological analyses and reflectance measurements are effective tools for this purpose and can be used in wood exposed to temperatures of 300 °C and above—temperatures which are relevant to archaeological research. Angiosperm and conifer wood react in different ways when exposed to heat and thus the taxonomic identity of archaeological material needs to be known. Chemical analyses can be used for wood exposed to temperatures below 400 °C whereas elemental analyses of the carbon content can be used for wood exposed to temperatures up to a maximum of 650 °C.     

The use of multiple discriminant analysis in classifying prehistoric phytolith assemblages recovered from cooking residues

In the investigation of the dispersal of maize (Zea mays ssp. mays) from south-central Mexico to the northern and southern limits of agriculture in the Western Hemisphere archaeologists and paleoethnobotanists are increasingly turning to the microbotanical record. Recent analysis of phytolith assemblages from charred cooking residues on pottery sherds in central New York recovered using 209 rondel phytolith variables has identified maize as early as 2270 ± 35 B.P. In this article we use discriminant analysis to re-classify these rondel phytolith assemblages resulting in only seven variables. The results are consistent with those achieved earlier using many more variables and a less formal statistical approach in terms of classification and in similarity of the original and reduced data matrix as seen by the Mantel test and cluster analyses.     

Heat,smoke and fuel consumption in a high mountain stállo-hut,northern Sweden – Experimental burning of fresh birch wood during winter

The overall aim of this study was to investigate in situ, the use of an open fire for heating a traditional mountain Sami stállo-hut during winter using fresh mountain birch as fuel. The study took the form of repeated actualistic experimentation and the following parameters were recorded: fuel consumption and logistics, indoor temperature, CO-levels inside the hut and temperature in both the hut and the traditional Sami stone-lined hearth with a stone filling of flat stones. Our results show that fresh birch is an effective fuel and that about 3.6 kg (dry weight) of wood was used per hour; it took a few hours of work per day to obtain the firewood required. The highest temperature recorded beneath the stone filling in the hearth was 437.7 °C. The hearth stored a lot of heat but this did not affect the indoor temperature during the night. The highest indoor temperature indoor was +26.9 °C, but it was generally much lower and varied considerably during the day and in relation to the outdoor temperature. The CO-levels reached 112 ppm at floor level and co-varied with the smokiness experienced inside the hut.     

The fire stones carry: Ethnographic records and archaeological expectations for hot-rock cookery in western North America

Ethnographic data from Kalispel elders in the 1930s attest to use of wild root foods, rock-filled earth ovens, steaming and boiling pits, and hot-rock griddles during the 1800s in forested montane regions of the interior Northwest. Cabeza de Vaca’s narrative of his 1528–1536 travels across the Gulf Coastal Plain of Texas and deserts of northern Mexico illustrates the importance of root foods, earth ovens, and stone boiling in aboriginal Southwest North America. These and other accounts, results of actualistic experiments, and knowledge of cooking requirements afford reliable bases for generating archaeological expectations about fire-cracked-rock assemblages representative of diverse cook-stone facilities.     

The differential survival of native starch during cooking and implications for archaeological analyses: a review

Cooking makes foods more palatable and digestible, less toxic and suitable for longer-term storage. Starch granules usually undergo gelatinisation during cooking, resulting in the loss of native structure and morphology. Once fully gelatinised, starch is very difficult to recognise microscopically and to classify taxonomically, impeding identification of cooked starch in archaeological food residues. Gelatinisation involves a complex interplay between temperature, moisture content and the presence of solutes, lipids and proteins, as well as species-specific starch physicochemical properties. Understanding the influence of these factors, particularly moisture, on the degree and extent of starch conversion during heat treatment enables predictive models of native starch survival in archaeological samples based on cooking method and food type. The findings of this review indicate that differential native starch survival may significantly influence archaeobotanical reconstructions and interpretations of artefact function.     

Late Holocene human impact on the vegetation around Mizorogaike Pond in northern Kyoto Basin,Japan: a comparison of pollen and charcoal records with archaeological and historical data

Pollen and macroscopic charcoal analyses of AMS radiocarbon-dated sediment from Mizorogaike Pond, located near Japan’s ancient capital established in AD 794, were used along with archaeological and historical data to reconstruct vegetation change in the northern Kyoto Basin since 7300 cal yr B.P. Between ca. 7300 and 3400 cal yr B.P. (Early to Late Jomon period), the site was surrounded by warm-temperate forest composed of Quercus subgenus Lepidobalanus and Q. subgenus Cyclobalanopsis with Celtis/Aphananthe trees. With the occurrence of fire disturbance, Q. subgenus Lepidobalanus increased from ca. 3400 to 1400 cal yr B.P. (Late Jomon to Kofun periods). In the early seventh century (Asuka period), Pinus started to increase, coinciding with a significant charcoal peak, probably related to the operation of roof tile kilns near the site. Pinus continued to increase and Q. subgenus Cyclobalanopsis decreased through the seventh to tenth centuries (Asuka to Heian periods). Further increase of Pinus occurred in the eleventh century, possibly reflecting the establishment of the manor of Kamigamo Shrine. From the eleventh to seventeenth centuries (Heian to medieval periods), no significant vegetational change or fire disturbance took place. In the eighteenth century, the landscape became totally open, with poor vegetation and sparse Pinus woodland. The medieval and early modern landscapes reconstructed from the palaeoecological record are rather similar to those described from studies of ancient artwork and historical documents. This study demonstrates that late Holocene vegetation change in the northern Kyoto Basin was closely tied to anthropogenic activities, such as the pottery industry and fuel wood collection.     

More than acorns and small seeds: A diachronic analysis of mortuary associated ground stone from the south San Francisco Bay area

The archaeological record of central California contains a rich variety of ground stone milling tools—from highly expedient cobble tools to large ornate mortars and finely finished pestles more than half a meter in length. Historical trends in research objectives, along with assumptions about the entirely mundane character of ground stone tools, have caused much of the variability and many “extra-utilitarian” aspects of these artifacts to be overlooked. This study analyzed grave-associated ground stone from the southern San Francisco Bay Area and employed use-wear analysis (macroscopic and microscopic) and morphological comparisons to investigate potential distinctions in form, manufacturing effort, use, and association over approximately 6000 years of prehistory. Ground stone morphologies, patterns of use-wear, and the way that ground stone was interred with people changed between the earliest and the latest periods analyzed in this study. During the Late Holocene, ground stone underwent a diversification of form and perhaps purpose. An overtly symbolic dimension associated with mortars and pestles seems to emerge with the addition of highly formalized and expensive flower-pot mortars, very long shaped pestles, and additional embellishments such as shell bead appliqué and painted designs. Large, costly, highly formalized, and embellished mortars exist alongside smaller, less costly, less formalized milling tools. Archaeological and ethnographic evidence supports the inferred association of certain mortars with feasting and ritual activities. Differences in the representation of some of these forms in male and female graves may reflect changes in the roles of women and men in community ritual and politics.     

First results on thermally induced porosity in chlorite cooking vessels from Merv (Turkmenistan) and implications for the formation and preservation of archaeological lipid residues

Excavations at the ancient city of Merv in Turkmenistan have yielded a significant assemblage of ceramic and stone vessel fragments from contexts dating to the Sasanian and medieval periods (5th–13th centuries AD). Many of the vessel fragments are encrusted with apparent food residue deposits offering scope for organic residue analysis and the potential to compare the use of these two very different vessel types. To enable meaningful comparison we sought to establish whether the vessel stone (a talc-chlorite schist) can absorb and preserve organic residues indicative of past use. This paper reports the first investigation to address this question using standard methods for archaeological residue analysis coupled with study of the properties of the schist fabric and basic absorption experiments. The results demonstrate that heating during cooking, even at relatively low temperatures, modifies the stone microstructure by increasing its porosity. These pores enhance the absorption capacity of the schist fabric such that chlorite cooking pots can absorb and preserve sufficient organic residue to reflect the original processing of foodstuffs, as has been previously demonstrated for ceramic fabrics. Comparison of pore capacity, archaeological residue yield and experimental absorption indicates the significance of pore-size distribution for the relative retention and preservation of organic residues in these fabrics. The results of this study indicate that a wider range of archaeological material may be suitable for absorbed residue analysis than has previously been recognised. The findings also challenge previous assumptions concerning the relationship between the properties of chlorite vessels and their mode of use in Central Asia and Near East in antiquity.     

First Insights into the Technique Used for Heat Treatment of Chert at the Solutrean Site of Laugerie‐Haute,France

The earliest evidence of flint and chert heat treatment was found in the ~21.5–17 ka old European Solutrean culture. The appearance of pyrotechnology as part of the production of stone tools has important implications for our understanding of Upper Palaeolithic technological evolution and the specific adaptations during the last glacial maximum in Europe. However, the techniques and procedures used to heat‐treat rocks during the Solutrean remain poorly understood. No direct archaeological evidence has so far been found and the most promising approach is to understand these techniques by determining the parameters with which flint and chert were heated at that time. In this study, we investigate the heating temperature of 44 heat‐treated laurel‐leaf points from Laugerie‐Haute, using a non‐destructive technique based on infrared spectroscopy. Our results document that most of the artefacts were heated to a narrow interval of temperatures between 250 °C and 300 °C. This indicates a standardized technique that allowed to created similar conditions during successive heating cycles. The implications of these results for our understanding of the technical complexity during the Solutrean must be discussed in the light of different heating techniques used at different places and periods.     

Stable isotope evidence of human diet at the Nukdo shell midden site,South Korea

Carbon and nitrogen stable isotope analysis was undertaken on bone collagen extracted from archaeological human (n = 48) and animal (n = 45) skeletons from the Nukdo site, Location I C, South Korea. This shell midden and grave site is dated from the late Mumun (550–300 BC) to early Iron Age (300 BC-1 AD) periods. The herbivorous mammals fell within the range of C₃ consumers, with average values of δ¹³C = −21.0 ± 0.5‰ and δ¹⁵N = 3.6 ± 0.5‰ for deer (n = 16) and δ¹³C = −20.6 ± 0.5‰ and δ¹⁵N = 4.5 ± 2.0‰ for wild boar (n = 17). Humans from this site averaged δ¹³C = −18.3 ± 0.4‰ and δ¹⁵N = 11.2 ± 0.7‰ for adults (n = 15) and δ¹³C = −18.7 ± 0.7‰ and δ¹⁵N = 12.5 ± 1.1‰ for juveniles (n = 33). These δ¹³C values indicate that there was no significant input of C₄ plants in the human diets and this may be associated with the spread of rice agriculture in the Mumun period. Human bone collagen δ¹³C and δ¹⁵N values indicate that there was some consumption of marine foods, although the main protein sources were from terrestrial foods. The isotope data demonstrate that the humans at Nukdo had mixed diets that included marine and terrestrial protein, including C₃ plants such as rice. Finally, the isotope results from the juveniles indicate that weaning occurred before the age of 1.5 years in this period.     

The Arabn influence on Western European cooking

The importance of the spice trade to commercial development in Europe in the later middle ages has long been recognized, although the reasons for the demand for exotic condiments from the East have not been much considered. There seems little evidence to support the idea that spices were used either to mask the taste of rotting or “vulgar” food or as preservatives. There are sources, however, which do provide a basis for the unriddling of the taste for spices. Contained within the recipes of the period is evidence that the style of cooking was adopted from the Arabs, and that the heavy use of spices was but one of a cluster of characteristics of Arab food replicated in Europe. In order to establish the similarities between European and Arabic medieval cookery, a sample of French, Italian, Spanish, Flemish, English, and German texts is drawn upon and compared with the main features of the several Arabic works which have been translated into Spanish, French and English. Underlying the upheaval in the cooking of the élite in Europe from about 1300 was a changed attitude toward eating which was stimulated by the place of food in Moslem theology as represented in depictions of the Garden of Delights, a concept which is explored in its rather wide currency in Europe. I postulate that, intrigued with the sensual pleasures of eating as portrayed in the Garden, Europe began to associate luxurious dining with the food of the Arabs, and thus the passage of what was a strange and alien cuisine was facilitated.     

The Arabn influence on Western European cooking

The importance of the spice trade to commercial development in Europe in the later middle ages has long been recognized, although the reasons for the demand for exotic condiments from the East have not been much considered. There seems little evidence to support the idea that spices were used either to mask the taste of rotting or “vulgar” food or as preservatives. There are sources, however, which do provide a basis for the unriddling of the taste for spices. Contained within the recipes of the period is evidence that the style of cooking was adopted from the Arabs, and that the heavy use of spices was but one of a cluster of characteristics of Arab food replicated in Europe. In order to establish the similarities between European and Arabic medieval cookery, a sample of French, Italian, Spanish, Flemish, English, and German texts is drawn upon and compared with the main features of the several Arabic works which have been translated into Spanish, French and English. Underlying the upheaval in the cooking of the élite in Europe from about 1300 was a changed attitude toward eating which was stimulated by the place of food in Moslem theology as represented in depictions of the Garden of Delights, a concept which is explored in its rather wide currency in Europe. I postulate that, intrigued with the sensual pleasures of eating as portrayed in the Garden, Europe began to associate luxurious dining with the food of the Arabs, and thus the passage of what was a strange and alien cuisine was facilitated.     

Ascetic or affluent? Byzantine diet at the monastic community of St. Stephen’s,Jerusalem from stable carbon and nitrogen isotopes

Stable carbon and nitrogen isotope ratios from bone collagen in skeletons from the Byzantine (5th–7th century AD) monastery of St. Stephen’s in Jerusalem were examined in conjunction with a review of historical sources detailing dietary practices during this period in the Levant. Relatively low δ¹³C ratios (−19.0 ± 0.5‰, 1σ) indicate a diet consisting primarily of C₃ sources and display continuity with textual records describing monastic daily life. Conversely, human δ¹⁵N values (9.6 ± 1.2‰, 1σ) are enriched in ¹⁵N relative to local fauna (7.3 ± 1.1‰, 1σ) and point to the contribution of animal protein to the diet, an unexpected result based on both the rarity and expense of these luxury food items as well as dietary prohibitions associated with an ascetic monastic lifestyle. No sex-based differences in diet were detected for either δ¹³C or δ¹⁵N values, suggesting that men and women consumed isotopically similar foods. As the vast majority of monastic communities in the ancient Near East were located in the desert, the urban setting of St. Stephen’s monastery allows for a unique glimpse into a rarely-explored facet of Byzantine life.     

Genetic characterization of an archaeological sheep assemblage from South Africa’s Western Cape

The Neolithic Revolution, constituting a shift from food acquisition to food production, came to Africa as it did to most of the rest of the world: through processes of transmission rather than through de novo innovation. In contrast with other regions the pastoral management of cattle, sheep and goats was widespread in Africa thousands of years before settled agricultural communities or the use of domesticated plants were in evidence ( 46, 35 and 10). We report here the discovery of haplogroup B in the first genetic analysis of an African archaeological sheep assemblage.     

The origins of lithic projectile point technology: evidence from Africa,the Levant,and Europe

Projectile weaponry is a human cultural universal, but its origins and antiquity remain poorly understood. Stone- and bone-tipped projectile weapons have long been treated as emergent features of the "Upper Paleolithic" behavioral revolution. Recently it has been proposed that projectile technology was in widespread use among Homo sapiens populations in Africa during Middle Stone Age (MSA) times. One obstacle to researching the origins of projectile point technology is that the criteria archaeologists employ for recognizing plausible and implausible stone projectile points are largely subjective (overall tool shape, microwear traces). Tip cross-sectional area (TCSA) is a ballistically significant dimension that works well at discriminating North American stone projectile points (spearthrower dart tips and arrowheads) from spear points. This paper compares the TCSA values of ethnographic North American stone projectile points to hypothetical Middle and Upper Paleolithic stone projectile points from Africa, the Levant, and Europe. The results of this comparison do not support the hypothesis of widespread use of stone-tipped projectiles in Africa, the Levant, or Europe prior to 40 Ka. In the New World and in Australia, where we have the richest ethnographic record of stone projectile point use, these implements are largely employed in big-game hunting and in warfare. One or both of these factors may have played a role in the widespread adoption of stone projectile point technology after 40 Ka.